This time of year I’m all about cozy comfort foods that won’t derail my goals to get healthier in the new year. Soup is one of my favorite dishes to make in the winter, not only is it warm and filling, but it also re-heats well. I love that I can spend a little bit of time in the kitchen on Sunday evening and have delicious, healthy lunches to pack for work all week.

I started making this Cheesy Broccoli Soup a few years ago and I look forward to it each winter. This healthy broth-based soup is packed with broccoli and flavored with Organic Valley Parmesan and Raw Sharp Cheddar Cheeses. The addition of a handful of spinach gives the soup a vibrant green color and packs in some extra nutrients. Bonus greens are always a good thing, right?

I know spring is only a few months away, but for now I’ll be hibernating in my apartment with a bowl of soup while I binge-watch Veep. Say warm friends!


Cheesy Broccoli Soup
Cheesy Broccoli Soup
Print Recipe
Servings
6 servings
Servings
6 servings
Cheesy Broccoli Soup
Cheesy Broccoli Soup
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Melt the butter in a medium-large pot over medium-high heat. Once the foaming has stopped, add the broccoli, onion, garlic, dry mustard, and cayenne. Cook, stirring frequently, for 6 minutes. Add 1 cup of water and bring to a simmer. Cover and cook until the broccoli is very soft, about 20 minutes, stirring occasionally.
  2. Add the broth and 2 cups of water and increase the heat to medium-high. When the mixture begins to simmer, add the spinach and cook until the spinach wilts, about 1-2 minutes. Use a blender to blend the soup until completely smooth. Return to the pot over medium heat and add the shredded cheddar and Parmesan cheeses. Stir until smooth. If desired, add additional water (up to 1 cup) to reach your desired consistency. Salt and pepper to taste.
  3. Garnish with additional shredded cheese and a splash of heavy cream.
Recipe Notes

Adapted from America's Test Kitchen

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